You guys are funny. The chicken was $2.29 a pound which is unfreaking unbelievable for SLBL organic pasture raised chicken breasts and it was a loss leader (I am sure) for a local wholesaler. I used to buy chicken like this and prep it up for a couple of months worth of meals but I admit I haven't done it in years. I picked out my recipes, shopped for the stuff I didn't have on hand and had everything ready to go when I picked up the chicken. I label all the ziplock bags with the recipe name and date, placing the opened ziplocks in any container that will support them. Then I prep the marinade in multiple quantities, usually double, sometimes more, seperate it out into the ziplocks, add the chicken, seal and into the fridge. Then the next recipe and so on. When the second recipe is ready for the fridge the first recipe goes into the freezer. I freeze them flat. The soup and gumbo are in the fridge overnight before going into the bags and then the freezer. I start with the recipes that take the most prep work or need cooking first like the gumbo which has about 15 cups of finely diced veggies (all diced by hand - I don't like how uneven the food processor chops) and finish with the ones that are just measuring liquids. It took about 3 hours to do everything I did then about 3 hours lol to clean the kitchen. Here's the worst of it: Crock Pot Chicken Enchilada Soup Skinnytaste.com Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g Sodium: 572 mg (without salt) Ingredients: • 2 tsp olive oil • 1/2 cup onion, chopped • 3 cloves garlic, minced • 3 cups low sodium fat-free chicken broth • 8 oz can tomato sauce • 1-2 tsp chipotle chili in adobo sauce (or more to taste) • 1/4 cup chopped cilantro (plus more for garnish) • 15 oz can black beans, rinsed and drained • 14.5 oz can petite diced tomatoes • 2 cups frozen corn • 1 tsp cumin • 1/2 tsp dried oregano • 2 8 oz skinless chicken breasts (16 oz total) • 1/4 cup chopped scallions, for topping • 3/4 cup shredded reduced fat cheddar cheese • fat free sour cream (optional) Directions: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot. To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir.Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy! Maple Dijon Glazed Chicken Ingredients: 1 1/2 pounds chicken breasts 1 cup Dijon mustard 1/2 cup maple syrup 2 Tablespoons red wine vinegar salt and pepper to taste Directions: Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving. Chicken teriyaki recipe Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes From Catherine McCord's Weelicious Cookbook. ingredients: 1 (8-ounce) can crushed pineapple 3 tablespoons low-sodium soy sauce 2 tablespoon honey or agave nectar 1 teaspoon grated fresh ginger 1 small garlic clove, finely minced 4 boneless, skinless chicken breasts (about 2 pounds) Mix everything together in a ziplock bag. Add the chicken. Freeze Thaw and bake in 350 degree oven till the chicken is done. Peach Ginger Bake 1 1/2 cups brown rice 2 1/2 cups water 1 jar Trader Joes Peach Salsa 1 tsp ginger powder 2 Tbsp ginger nibs or crystallized ginger finely chopped Put rice, water, salsa and ginger powder in ovenproof dish and mix well. Season 8 chicken breasts with salt and pepper and lay chicken breasts on top of rice, sprinkle ginger on chicken and bake at 375 for 45 minutes

Thank you all for your thoughts! I could try to post a diagram but it wouldn't be until tonight when DH gets back. The problem with this house is that it has been completely remade from its original layout, so we're trying to put back a semblance of sense into the rooms without going to really intense expense of re-engineering beam support, etc. A substantial part of our remodel money thus far has gone to correcting really serious problems (plumbing and electrical) that were created by the past reorganizations. The issue wrt the door right into the family room: yes, that's a very good point. We're placing it, as bronwynsmom says, a "bit removed" from the actual family room "square", as it were; we wouldn't have it *right* into the family room, but rather make a tiny hallway in the adjacent wet bar area (which was originally the master bedroom bath and closet...*sigh*) and have the door off that. It would be at a 90 degree angle, which I'm afraid is the best we can do. So between that and the mighty mighty Panasonic vent fans (have them in the other bathrooms and love them--quiet and effective!), there shouldn't be a privacy issue. The commode itself is close to the bedrooms-hallway door, not where the public door would be. We can't close up the first door completely because the second bedroom needs a bath that connects within the bedroom hallway. We have a LR but we're so not used to using it because it's been full of remodeling stuff for, well, years now. Wish we could have a PR closer to the LR, but this second door will go a ways toward fixing that. I don't *love* the idea of a second door, it wouldn't be my first choice, but given our realistic options now I think it's the least of the evils. deltabreeze, the idea of a complete separate powder room would be so wonderful IF we had the space. As it is, I don't think we can fit both in there without having the tiniest of jewelbox PRs and there would be no room for a separating hallway. But it's a *great* idea; thanks for thinking out of the powder-room box! :) The idea of labeling doors is good, too. They wouldn't be situated so that anyone's knees would be knocked, but still a good idea to prevent panic :) I'm thinking of a pocket door on this door, if possible (may be, may not be, but I've got it in my mind). All your responses have really helped DH and me think this through (I've forwarded him the link).

Jagermeister, now THAT'S funny! lol Thanks, Patti- I think I'm more fun now since I don't have to watch my back all the time, I had 2 older brothers and was black and blue 'til I learned how to fight back! lol Boys. You just can't shoot 'em. Necci has toned it down some, she's better behaved these days, believe it or not. She likes company, though, because it usually means a new outfit. This old skirt she has on has been around the block, she wore it in Iowa. Her KT t-shirt went missing sometime after that, she probably left it in a bar somewhere, so I had to make her a replacement. And yeah, I think Stacy was the beginning of the little lush's slide downhill!

OK, look, some of these decisions can't be made till the furniture is actually in the room. Sizes and locations of furniture and how they relate to each other and the fireplace, how light or dark the space is...these will all impact the total look. Your carpet, fireplace, furniture swatches, and wall color all look good with the rug sample you show. (I believe it's the Alvarez, no?) When the furniture arrives, put it all together with the area rug and take a picture. Then we can help you with accent colors and accessories. Here's a good rule (and one reason it's impossible to accessorize ahead of time): 60-30-10. 60% of your main color, 30% secondary color, 10% accent.